These delicious thin pastries might look complicated if you never made them but they are one of the easiest weekend breakfasts you can prepare! In this post I am giving you all my tips on how to make easy crepes at home in just few minutes.
What ingredients you need
The ingredients for the crepes are simple: eggs, milk, water, flour, salt and butter for frying. Optionally you can add a tablespoon of oil in the batter but that is up to you.
Making the batter
You can prepare the crepe batter in just 5 minutes – no mixer required. First you need to whisk the eggs. Add the flour and salt and mix gently until absorbed. Gradually dilute the resulting thick mixture with the milk and water. The consistency of the ready batter should be very thin, almost like liquid heavy cream.
The easiest way to fry (or bake) your crepes is on a non stick pan. In this case you will need a minimum quantity of butter and its role would be more to add taste then to prevent sticking.
If you prefer to use a regular skillet, you need to make sure that your butter is spread everywhere around its bottom before adding the batter.
Pour a bit less than ¼ cup (about 50 ml) from the batter into the pan. Move the pan to spread the batter all around.
Use a wooden or silicon spatula to flip the crepe. Do it once you see that its sides are rising up and its bottom is becoming golden brown.
Bake for about 2 minutes on each side at medium heat. It is very important to bake them at a medium heat as they would burn quickly at a high temperature.
When the first crepe is ready, place it on a large plate and smear it with some butter. Place the next one on top.
How to serve
The current recipe works with both sweet and savoury fillings. The easiest way to serve the crepes is rolled with some chocolate spread, jam or honey inside.
If you prefer yours plain, fold them in 4 and sprinkle with powdered sugar. You can also add seasonal fruits.
Some nice savoury fillings would be: grated cheese, ham and cheese, sautéed vegetables and so on.
The main difference between the two is that the pancakes are puffy, which is usually achieved by making the batter consistency slightly denser and even adding some baking powder. Crepes are thin and they can be rolled or folded.
Leaving the batter in the fridge for at least 20 minutes would allow the gluten to relax and the crepe consistency to become softer. Said that, I almost never have time to leave my batter sit, so I usually bake them right away. I find the crepes pretty nice even that way.
You don’t really need to flip the crepes in the air, as they do it in the movies and cooking shows. The easiest way to flip them in the pan is by carefully lifting the bottom with a wooden or silicon spatula and inverting them.
Any cooking oil can be used to fry the crepes. Nevertheless they are best with butter since it gives them a unique flavour.
I hope you like this recipe and the instructions and tips are useful! Please let me know if you have additional questions!
Here are few more breakfast recipes that you might like:
- Cinnamon Walnut Star Bread
- Soft Pumpkin Cream Cheese cookies
- Easy Cheese Bread (Tutmanik)
- Cream Cheese and Sage Breakfast Bundt Cake
- 1 cup/ 240 ml milk
- ⅓ cup/ 80 ml water
- 3 large eggs
- 1 cup/ 120 g all-purpose flour
- ½ teaspoon salt
- 1 tablespoon oil, optional
- In a large mixing bowl lightly beat the eggs. Add the oil (if you are using) and mix again. Add the flour and the salt and whisk until combined.
- Gradually add the milk and the water, mixing very well to avoid any lumps.
- Cover the bowl with cling film and leave it in the fridge for at least 20 minutes, up to 24 hours. This step is optional and helps the crepes to become more tender.
- Place a 8-9 inch skillet or a non stick frying pan over medium heat. Spread about ½ tablespoon butter on top. Wait until the pan gets heated.
- Use a ladle (half filled) or a ¼ measuring cup (almost full) to pour from the batter into the pan. Move the pan so the whole batter spreads evenly around.
- Bake the crepes for about 2 minutes on each side. Flip them carefully with a wooden or silicon spatula.
- Brush the pan with butter before pouring batter for every new crepe.
- Stack the crepes on a plate for serving later or serve each one right after being baked.
- This recipe is suitable for both sweet or savoury fillings.
- Store leftover crepes for 2-3 days refrigerated and covered with cling film.